Matt was gone hunting last week and I made the rest of us a pot of delicious soup to eat on while he was gone.

I call it sheet tray soup. The ingredients change depending on what I have on hand, but the gist of it is to roast vegetables and then blend them into a soup.

I never have the same things on hand but it always turns out good.

This go round I used several small winter squash (butternut, mashed potato, cushaw), a couple of onions, two heads of garlic, two apples that were going soft, a lone sweet potato that never got eat, a few scrawny tomatoes from the garden, carrots from the garden, and a puny turnip.

I seasoned them with salt, pepper and thyme, parsley, and oregano from our garden; drizzled with olive oil and roasted at 425 till everything was cooked and soft.

You can peel the vegetables before roasting or afterwards. I do a little of both, but do remove the skins before blending. I usually thin the soup with chicken stock, but you can use milk or whatever you like.

Most of the time I saute onions and greens so we can ladle a big spoonful right on top of the soup. It’s so good! Add a piece of good bread and you’ve got a dandy meal.

Last night’s video: A Crazy Doctor Story & Moving Granny’s Flowers.

Tipper

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